Author
Topic: Hello from NW Wisconsin (Read 1127 times)

Hello,My name is Marv, and first of all I'd like to say what a fine forum you have here.I found CF.org looking for supplies to start making cheeses, I am a total newbie and need to research and learn a bit more before the plunge of cheese making.As you can see by my handle I like hot peppers and a "hot cheese" is in the plans.I look forward to learning from you all and posting as my progress goes.

Hi Tea, thanks for the welcome.I have a fellow chilehead acquaintance from Cal. that I sent some really HOT flakes to and he used it in gouda, so gouda is one I would like to try Parmesan, I guess it depends how good I'm at it and how far I want to learn it, I like it all.

Cheese Head,Thanks for the links, I had to do something so I made a queso blanco yesterdayI put in some parsley, sea salt and garlic powder, turned out OK the garlic made is easier to taste I could see this being pretty bland. I checked out a book from the library, Cheesemaking Made Easy by Ricki Carrolland here are the things I have coming next week;Calcium chloride, cheese salt, citric acid, cheese coloring, lipase powder-Italase(mild), liquid vegetable rennet, mesophilic(DS) and thermophilic(DS)

I am looking forward to getting started and am going to build my own press.

Marv, when I made Queso Blanco it was very bland, good really for cooking with, so good idea on all the flavors you added, and the plate gives it some more colour, nice pictures, it turned out well, congrats on first cheese making!

While you are waiting there is also I remember a Citric Cheese recipe that doesn't need rennet. If you can find some rennet in a store nearby then you can make other cheeses before your big order arrives. Also, in the recipe section there recipes for homemade Meso & Thermo starter cultures.

Hey Hotpepper, great looking cheese. BTY, this isn't "my" forum, I too am only a member, but I do agree with you, it is a great forum.Halloumi is a cheese that you don't need rennet for either, and the recipe is in the recipe section. Parmesan I think would be better left until you have tried a few pressed cheeses first. Getting the right level of dry curd, is tricky to start with. Anyway, keep us informed on what you do.